Ingredients

Preparation

Preheat the oven to 150°C. Line a flat baking tray with parchment paper.

2

In a saucepan on a low heat, add the maple syrup and coconut oil and stir until the coconut oil is completely melted.

3

Add the oats and almonds into a large bowl and pour the maple syrup and coconut oil mixture over. Stir so everything is evenly coated. Add the cacao powder and stir again.

4

Lay the mixture flat on the baking tray and spread out so it's all in one layer. Bake for 45 minutes, stirring every 10-15 minutes to ensure an even cook. Once done, remove from the oven and allow to cool.

5

Once it is completely cool, add to a bowl and mix in the puffed quinoa. Store in a glass jar for up to 2 months.